BroomVikin
Well-Known Member
I've made several wheat beers but my current one is the first one that I've kegged. It's been in the keg at serving temps for roughly 2 weeks now. Prior to kegging it I cold crashed it for 3 days and tried to be as careful as possible not to transfer any of the yeast cake. I know that yeasts for wheat beers are very low flocculating but I'm now 8-10 pints in and I still have to dump 4-6oz of pretty thick white yeastish liquid prior to every pint I pull. Please tell me this won't last for the entire 5 gallons.